Bachelors Degree in Catering Technology and Culinary Arts

Offered by Osmania University is a specialization in Hotel management

BCT&CA offered by Osmania University as a specialization in the study of Hospitality Management. The students gain the most comprehensive training to seek top management positions in the hospitality industry. Apart from training the students in all the core areas of the hospitality industry, the students get the specialization in the area of Food Production Department with technical skills, management training and exposure to the Culinary Arts that creates a well balanced individual with many opportunities for career growth. Our graduates are prepared for immediate entry into a growing job market as professional chefs.


Theory
  • Fundamentals of Food Production
  • Food & Beverage Service
  • Accommodation Operations
  • Front Office
  • French
  • Communicative English
  • Hygiene & Sanitation
  • Environmental Science
  • Basic Computer Applications


Practicals
  • Basic Training Kitchen
  • Food & Beverage Service
  • Accommodation Operations
  • Front Office
  • Basic Computer Applicataions

Theory
  • Principles of Indian Gastronomy
  • Baking Principles & Patisserie
  • Food & Beverage Matching – I
  • Culinary French
  • Basic Accountancy
  • Nutrition & Food Service
  • Introduction to Management
  • Computer Applications – I


Practicals
  • Indian Regional Bulk Cooking
  • Contemporary Cakes, Desserts & Breads
  • Food & Beverage Matching – I
  • Computer Applications – I

Four Months Industrial Training in all leading Five Star Hotels

Theory
  • Culinary Arts & Concepts
  • European Confectionery
  • Fundamentals of Art & Sculpture
  • Food & Beverage Matching – II
  • Labour Legislation & Hotel Law


Practicals
  • Visual Foods and Garde Manger
  • Indian Confectionery
  • Pastry & Confectionery Arts
  • Food & Beverage Matching – II

Theory
  • International Baking
  • Material Management
  • Sales and Marketing Management
  • Cuisine Facility Planning & Design
  • Food & Beverage Costing


Practicals
  • Advanced Edible Sculptures & Culinary Arts
  • International Visual Confectionery
  • Bread Art
  • Far Eastern & Oriental Cuisine